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Posts Tagged ‘Aramis

Brown Ceas – This is my NCB / Saltaire Brewery brew for the bar, an American Style Brown Ale, loosely based on my previous ‘Steaming, Brown & Sticky‘ of last year, this is going to be a little lighter in colour as the other version was almost black, or at least a very dark brown.
‘Brown Ceas’ its like the 3-Cs Cascade, Columbus, Chinook and its brown! Bittering will hopefully be nice & spicy from the Aramis & Saaz, and I’ll have a Hop-freezer rummage for American Pellets and give it some dry in the fermenter.

Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%

Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05

The Malts:
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First Wort Aramis Hops:
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Recirculating the Mash for Clarity:
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The Hops all weighed out and ready:
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85°c Steep Hops in for 30mins:
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Top-Down view of the copper running off to FV, I got 1052 Gravity:
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The spent hops in the copper, they soaked up a good couple of litres:
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Bit of a late start but all done and dusted, liquored back just short of 3L from 1052 to 1045 getting a 21.92 Litre yield so only 1L short of target volume.
I almost forgot to add the Protafloc ‘cos I was messing about on Twitter too much, extended boil by 5 mins to account for lack of concentration!
I may dry hop this with Cascade Pellets, we shall see… 😉

*24th Mar ’13 – Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre, Gravity at 1011. I also skimmed the yeast to use in my Robust Wheat Porter.

*Racked to Box 31st Mar ’13 with just 20g White sugar primings, Alkleer Finings also added as this is to be served from Handpull on the bar at work. Smells nicely dry hopped 🙂

Hooded Embarrassment – Thought I’d try squeeze in a brew for the Revolutions BreweryCompetition’ so I’m going for something a bit different after reading something about a Mittlefruh IPA in Stan Hieronymus‘ new book ‘For the love of Hops‘. I could have sworn that I had a pack of Mittlefruh in the Hop-Freezer, sadly I didn’t but what I did have was a pack of Mount Hood hops which are an American grown relation of Mittlefruh.
Vienna malt for some added maltiness and lots of carapils to retain body and hopefully balance the bitterness.
I’ve had a nice bottle of Mallinsons Brewery ‘Aramis’ and I thought it had a good spicy bitterness to it so that is forming my bittering additions, I’ll dry hop with Mt. Hood as soon as its passed 1020-1015 in the fermenter, then try and get bottled in good time to allow for it to condition up and mature before it has to be judged.

Fermentables:
Lager Malt – 2880g – 60%
Carapils (Weyermann) – 720g – 15%
Vienna Malt – 720g – 15%
Wheat Malt – 480g – 10%

Hops:
Aramis – 8.9 % @ 60 mins – 32g (First Wort Hop)
Aramis – 8.9 % @ 30 mins – 32g
Mount Hood – 7.5 % @ 10 mins – 30g
Mount Hood – 7.5 % @ 0 mins – 30g (Flameout steep for 30mins)

Dry Hops:
Mount Hood – 40g

Final Volume: 23 Litres
Original Gravity: 1.047
Final Gravity: 1.012
Alcohol Content: 4.5% ABV
Total Liquor: 31.1 Litres
Mash Liquor: 11.5 Litres
Mash Efficiency: 75 %
Bitterness: 58 EBU
Colour: 6 EBC
Mash: 68°c for 60mins
Boil: 60mins
Yeast: Safale us-05

The malts, a very pale blend:
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Some liquor treatment and First wort Aramis hops in the copper:
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Hops prep’d, the full tablet of Protafloc went in with the 10mins hops:
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Steeping hops, Mt. Hood, just turned the chiller on for a few seconds to kill the boil before adding the hops:
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Everything sanitised with Starsan:
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Got a little over 1052, I liquored-back to 1047, I must make another Brewday Record Sheet that includes the liquoring back:
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No mucking about today, the mash was on at 10.55 (68°c) and I’m all cleared up and typing this now at about 16.00, I could probably have been done quicker if I’d tried.
Turfed out last weeks brew from the fermentation fridge and put todays brew in there set to 20°c, I’ll increase the temperature after a day or two to 21-22°c and hope to have it finished fermenting by the weekend.

Check out Revolutions Brewing on @RevolutionsBrew
Hopefully my yeast is good and I will make better beer than my un-entered attempt last year! 😉

*7th Feb ’13 – Dry Hopped at approx 20°c with 40g Mt.Hood, giving a good stir in through the yeast head, Gravity @ 1017.
*8th Feb ’13 – Gravity @ 1010.5 so gone a bit passed the 1012 predicted, again give the hops a good stir and squashed them against the side of the FV. Tastes rather good with a big woody/spicy flavour and spicy bitterness, I may well enjoy this 😉

*Bottled 18th Feb ’13 – with 90g White Sugar.

*22nd Feb ’13 – Early taster, a little green and slightly grassy, has a really solid spicy bitterness.

*25th Feb ’13 – Taster tasting good, nice sessionable ale, no big brash hops just a balance of bitterness and spice with woody orange tones.

I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!

This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml

Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)

There are Whitelabs yeasts in the fridge to brew with once I get going again:

  • Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
  • Belgian Blend (Might get some more Date Molasses)
  • Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
  • Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
  • San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
  • Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)

Malts are pretty plentiful too:

Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.

Bulging Hop Freezer:

UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.

I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????


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